INGREDIENTS

DIRECTIONS

1. Wash, pare, and chop the jicama into 1⁄2-inch chunks. Pare and section the orange, reserving the juice. Peel the onion and cut into 1⁄8-inch pieces. 2. Combine the orange and jicama in a medium-sized bowl. Pour the orange juice over the mixture. Add the onion, lemon juice, and salt. Stir until evenly mixed. 3. Cover and refrigerate for at least 1 hour before serving. 4. Sprinkle with chili powder and oregano before serving.